Food And Beverage Costing And Control (Dhtm 048) Question Paper

Food And Beverage Costing And Control (Dhtm 048)

Course:Education

Institution: Kenya Methodist University question papers

Exam Year:2013

TIME : 2 HOURS

Instructions: Answer all questions in section A and any two in section B.
SECTION A
Question One
Outline two ways of reporting in a food and beverage operation. (4mks)
Differentiate while giving examples, between fixed and variable costs. (4mks)
Outline two pricing models enforceable in a restaurant.
(2mks)
Briefly explain how net profit is arrived at.
(2mks)
Outline the concept of standard recipes.
(2mks)
Briefly outline the demerits of a monthly food cost report. (2mks)
Outline the steps of the catering control cycle.
(3mks)
Outline deficiencies that may occur in a food control system. (4mks)
Briefly explain two types of budgets.
(2mks)

SECTION B
Question Two
With the aid of a diagram, discuss the break-even concept. (15mks)

Question Three
Define and discuss a daily food cost report and express its advantages. (15mks)

Question Four
Discuss the objectives of a food and beverage control system. (15mks)

Question Five
Discuss the advantages of using standard recipes in an establishment. (15mks)

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